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Vegetarian Quinoa Fried Rice

With the traditional trimmings of fried egg, peas and diced green vegetables, this Vegetarian Quinoa Fried Rice could make for a satisfying dinner, or a nutritious side. It makes me happy because I love quinoa and Matt loves it because he still gets to have rice. Win win, and a nifty one at that, don’t you think?

Vegetarian Quinoa Fried Rice

You know when you go through a phase? It might be that song that you just can’t get out of your head that you keep catching yourself singing, except that you don’t have the best voice (hello!). I also do it with food.

In fact I’d happily eat the same thing for a few days straight without complaining. Now, it obviously would have to be something enjoyable and at least a little bit nourishing. I could not, for example, eat ice cream everyday. But nor could I eat rice.

See, rice and I have never been good friends. One of my earliest memories of rice – one that has marred the comforts of my Mum’s salty sweet roasted chicken and dill risotto forever, involves overcooked rice in creamy tomato soup served as a starter at our school cafeteria. I know, right?

Vegetarian Quinoa Fried Rice

This Quinoa Fried Rice has become one of our staples of late. 

Risotto, arancini, steamed rice and even fried rice are not my first choices to cook or even order when out, BUT with a good dose of quinoa I’ve found that rice tends to upset me a little less.

We have it steamed, I love adding about 1/4 cup of the combo to my fridge surprise salads and enjoy it on the bottom of my vegetarian green curry bowl, slurping up all the sauce.

Vegetarian Quinoa Fried Rice

Vegetarian Quinoa Fried Rice
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Quinoa Vegetarian Fried Rice

The following recipe is a base, so please feel free to add other veggies to this: zucchini, mushrooms, carrots, beans. I used broccolini stems (trimmed of broccolini we had on the side). Even bacon or sausage for a non-vegetarian version. You can also make this with brown rice, but it will take around 15 minutes longer to cook.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 -4


  • 1/2 cup long grain rice
  • 1/2 cup quinoa
  • 3 tbsp olive oil
  • 3 eggs whisked
  • 1/2 cup broccolini stems chopped
  • 1/2 cup finely diced green capsicum
  • 2 tbsp tamari or soy-sauce
  • 3 cloves garlic minced
  • freshly ground black pepper, to taste
  • 1 sprig coriander chopped finely
  • 6 mint leaves chopped finely
  • 1/8 cup sesame seeds to serve


  • Place rice in a fine mesh sieve and rinse under cold running water to remove excess starch. Transfer to a medium saucepan. Rinse quinoa well to remove soapy saponin residue. Add to the same pan. Cover the contents with water and bring to a boil. Reduce heat to low, cover the pan with a lid and simmer gently for 15 minutes, stirring occasionally. It should be cooked to just al dente.
  • In the meantime, heat 1 tablespoon oil in a large pan and scramble the eggs. Remove from pan and chop roughly with a spatula or spoon.
  • Once quinoa rice is ready, transfer to a large flat plate and allow to cool to the touch, about 10 minutes.
  • Heat remaining oil in the same pan and stir fry vegetables for a minute. Add cooled quinoa rice, drizzle over with tamari and add garlic. Season generously with pepper. Stir fry for 2 minutes for the rice to heat through. Add coriander and herbs, scrambled egg and mix well. Sprinkle with sesame seeds to serve.
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Mel A March 4, 2014 at 10:47 am

This is BRILLIANT! Adding to our recipes to try.

Bam's Kitchen March 4, 2014 at 10:27 pm

As we live in Asia, we do eat quite a bit of fried rice. However it is a very fun dish with a little of the red quinoa. Sounds delicious Martyna. How are your classes going? Take Care, BAM

[email protected] March 6, 2014 at 8:53 am

Thanks for alerting me to meet free week! I had no idea. Diarising now. I love the addition of quinoa in this fried rice.

Henrika C March 6, 2014 at 11:24 am

I made this for dinner for my family last night but added an extra egg and some diced vegetabble mix from the freezer. Everyone loved it and didn’t pick anything out. Thank you for a lovely recipe.

Martin K March 7, 2014 at 1:26 pm

It’s fantastic to see you getting involved with health and nutrition specific causes. Cutting out sugar, making sustainable choices around meat and farming in general. Keep up the good work Martyna! I hope one day you will be able to gather all your wisdom and share it with us in a book. I’d totally buy one and share copies with my family too!

Green Vegetable Curry in a Hurry | Wholesome Cook March 25, 2014 at 9:51 am

[…] also add thinly sliced chicken breast to this curry to bulk it out. I suggest serving with steamed Quinoa Rice, if you so fancy. Ingredients For the Green Vegetable Curry in a […]

11 Healthy Pantry Fridge and Other Food Swaps | Wholesome Cook April 8, 2014 at 2:53 pm

[…] brown rice instead of white. Add a smidgen of quinoa to the mix to boost its nutritional value. Use quinoa, buckwheat and barley instead of rice […]

Juan Carlo April 30, 2014 at 3:12 pm

This is brilliant! I am searching for the good food to serve at my friend’s debut party this coming weekend and most of the visitors are vegetarian. I’ll definitely include this to our recipes to serve. Thanks for sharing.


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